The purpose of this study was to evaluate the anti-diabetic properties of material fermented using rice bran and soybean as the main ingredient. KK-$A^y$/Ta Jc mice, a type 2 diabetes model, were used for the animal tests over a 10 week testing period. When they were fed with food that contained 0.4% solid fermented material, a drastic decrease in serum glucose ($494{ ightarrow}260$ mg/dL), HbA1c ($7.0{ ightarrow}5.4%$) and triglyceride ($409{ ightarrow}192$ mg/dL) was detected. This result indicated that the solid fermented material can increase glucose uptake in a diabetic animal model. To determine the molecular mechanism responsible for the anti-diabetic effect of the solid fermented material, C2C12 cells were differentiated into muscle cells and the uptake of a fluorescent deoxyglucose analog (2-NBDG) was measured. 2-NBDG uptake increased by 60% compared with the control group when treated with a concentration of 50 ${mu}g/mL$ ethanol extract of the fermented material. Moreover, the extracts strongly phosphrylated Akt, a major protein for insulin signal transduction and AS160, a glucose transporter modulator, in a dose dependent manner. In addition to this, the extracts appeared to stimulate inactivation of signal transmission by increasing phosphorylation of glucose synthase kinase-3 beta, a negative modulator of insulin signal transmission. However, the extracts had no effect on AMPK signaling activation, an insulin independent signaling molecule. Based on these results, we suggest that the solid fermented material can stimulate glucose uptake via activation of PI3kinase/Akt pathways. Therefore, the solid fermented material may play an important role in a decrease of the hyperglycemic symptom.